Debi Mazar's Cod Florentine-Style

Eat like the Italians do and cook fish the healthy way. Actress Debi Mazar and her husband Gabriele Corcos, co-hosts of the Cooking Channel's Extra Virgin, made this recipe — an homage to Corcos' Tuscan roots — after a trip to Seattle's Pike Place Market. The couple says the most important tip for this fish recipe is to soak the cod in water overnight. 

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2 lbs Skin-on salt cod (covered in cold water, refrigerated overnight, rinsed, deboned)
2 cups All-purpose flour
5 tbsp Extra-virgin olive oil (plus more for serving)
4 Garlic cloves (roughly chopped)
1 Sprig fresh rosemary
1/2 Red onion (finely chopped)
1 Small leek (white part only, well-rinsed and chopped finely)
1 can (28 ounce) Whole peeled tomatoes
Salt (to taste)
Freshly ground black pepper (to taste)
2 tbsp Roughly chopped fresh parsley

Cut the salt cod into roughly 2 x 3-inch pieces.

Spread the flour in a shallow bowl. Dredge the cod pieces and set aside.

In a large non-stick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot.

Add one of the chopped garlic cloves and the rosemary sprig and saute for two minutes, until the garlic is fragrant but not dark.

Add the floured cod pieces and fry lightly on both sides, about four minutes per side, until golden and crisp.

Remove the fish and drain on a platter lined with paper towels.

In the same pan, heat the remaining 3 teaspoons of olive oil until hot. Add the onion and leek and saute for seven to 10 minutes, until softened and lightly browned.

Add the remaining garlic and cook for two additional minutes, until the garlic is fragrant but not dark.

Using your hands, break apart the tomatoes and add them to the pan. Season with salt and pepper, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally, until the sauce has been reduced by one-third.

Add the fried salt cod and cook for five minutes to heat through. Remove the pan from the heat and set aside for five minutes.

Serve warm with a garnish of parsley, a drizzle of olive oil, and seasoned with pepper to taste.

Recipe from Extra Virgin.

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